Shrimpo de gallo
Ingredients
- 1 tbsp. extra-virgin olive oil
- 1 clove garlic minced
- ¼ tsp. chili powder
- 1 lb. large shrimp tails removed
- Kosher salt
- 1 ½ lb. tomatoes seeded and finely diced (about 3 cups)
- ½ c. finely chopped white onion
- ½ c. finely chopped cilantro
- 2 jalapeño peppers seeds removed and finely diced
- 1 avocado finely diced
- 2 tbsp. fresh lime juice
- Tortilla chips for serving
Instructions
- In a large skillet, heat oil over medium-high.
- Season shrimp with salt and add to skillet along with garlic and chili powder.
- Season with salt.
- Cook, tossing occasionally, until shrimp are pink and just cooked through, about 3.
- Using a slotted spoon, transfer shrimp to a cutting board to cool.
- Roughly chop shrimp into small pieces and scrape into a medium bowl.
- Add tomatoes, onion, cilantro, jalapeños, lime juice, and avocado, and season with salt.
- Mix until combined and serve with tortilla chips.
